Low Sodium Gnocchi with Cream Sauce
Indulge in the comforting elegance of Low Sodium Gnocchi with Cream Sauce, a healthier twist on a classic Italian favorite. This recipe features pillowy homemade gnocchi crafted from russet potatoes, combined with a velvety sauce of garlic-infused heavy cream, unsalted butter, and a hint of nutmeg for a subtly warm spice. Fresh parsley adds a pop of flavor and color, while an optional sprinkle of Parmesan offers a customizable touch of indulgence. Perfect for those seeking lower sodium options without compromising on taste, this dish is ready in about an hour and serves four—making it an ideal choice for a cozy dinner with family or friends. Serve it with a crisp side salad or steamed veggies for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley
- 0.25 teaspoon Black pepper
- 2 cloves Garlic
- 0.125 teaspoon Nutmeg
- 2 tablespoons Parmesan cheese (optional)
Instructions
Peel and quarter the potatoes. Place them in a pot of cold water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash them until smooth. Allow them to cool slightly.
On a floured surface, combine the mashed potatoes, flour, and the egg. Knead the mixture until it forms a smooth dough, being cautious not to overwork.
Divide the dough into four parts. Roll each part into a long rope about 3/4-inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
Using a fork, gently press each gnocchi to create ridges. This helps the cream sauce adhere better.
Bring a large pot of water to a gentle boil and add the gnocchi. Cook them until they float to the surface, about 2-3 minutes. Scoop them out with a slotted spoon and set aside.
Meanwhile, finely chop the garlic and parsley.
In a large skillet, melt the unsalted butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in black pepper, nutmeg, and chopped parsley.
Add the cooked gnocchi to the skillet and gently toss to coat with the cream sauce.
If using, sprinkle Parmesan cheese over the top and let it melt into the sauce for an extra touch of richness.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
